This spicy, tangy, tamarind-flavoured and orange-coloured curry paste is used for any South Indian, Sri Lankan, Malaysian, Singaporean, Fijian and Mauritian style seafood curries. It is perfect for vegans and vegetarians wanting to make a spicy vegetarian or lentil-based coconut curry.

A delicious, hand-blended paste is packed with fresh ingredients, spices and herbs. It is so versatile it is ideal with chicken, turkey, lamb, seafood, egg, tofu and all types of vegetables. This paste is creamy, nutty and vibrant yellow.

This paste is packed with the unmistakable flavours needed for a perfect Laksa. All you need to do is add water, coconut cream and milk for the soup base. You can then add a combination of noodles, bean sprouts, fish balls, fish cakes, prawns, tofu and more.

This tangy chutney is a beautifully balanced mix of deliciously sweet, spicy and tangy flavours. This is fantastic as a dipping sauce with samosas, curry puffs, vegetable pakoras, bajias and pappadums. It also pairs well with brie, camembert or blue cheese. It makes a perfect drizzle or brush-over for roast or grilled vegetables and meats.

This zesty and thick sauce terrific for use in a variety of creative ways. Mix with olive or macadamia oil and use for grilling meats such as lamb chops, chicken or kebab skewers. Use as a salad dressing, dipping sauce or mix with yoghurt and chickpeas to make a marinade. This is also great for stir fries.

A luxuriously sweet and zesty caramelised vinegar. Mix with extra virgin olive oil to make the perfect vinaigrette. Use as a marinade or as a glaze over seafood. Perfect for baked potatoes, brussell sprouts, ham, chicken and baked fruits like apples and pears. See where your imagination takes you.